Wild Game

Canada goose is an ideal bird for sausage-making. They are large and meaty and since they are the devil to pluck — I typically only pluck the nicest of my Canadas — you end up with a lot of skinned meat, mostly from the breasts and those big ole’ legs. You really can make any

If you are looking for a good goose breast recipe, this is it. There’s something about waterfowl and citrus that just works. Who hasn’t had the classic, duck l’orange? This is a streamlined, quick and relatively easy version of that recipe, with a Greek twist tossed in: ouzo, an anise-flavored liqueur. (I also make another version,

In some bizarre sense, dealing with the meat I bring home from the fields, forests and marshes is like opening a Christmas present. After I finish the nasty business of skinning or plucking or scaling, I get a chance to see the animal I’ve killed and brought home as “meat” for the first time. And, like

Officially duck season began in late October, but after the first two weeks it slows down until we get cold weather. Well, we’re supposed to get a low of 32 tomorrow (yes, I know, this is not cold for most people…) so hunting ought to pick up soon. We’re planning on giving it a go

The man who got me into hunting, St. Paul Pioneer Press outdoor writer Chris Niskanen, visited this site recently and suggested I post some German and Austrian venison recipes. “I recently shot a 200-pound whitetail (field-dressed) and would like simple recipes on fixing it,” he wrote. Well, I do have some good Teutonic venison recipes